Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
This dish is all about fresh flavors- the variety of tomatoes, garlic, thyme, Parmigiano Reggiano, and extra virgin olive oil. Roasting accentuates the sweetness of the tomatoes and transforms the garlic cloves into savory softness. It makes a wonderful bed of vegetables under salmon or chicken, and is excellent as part of an aperitivo with crostini!
Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here!
Lisa’s Roasted Cherry Tomatoes Ingredients:
2 pounds cherry or grape tomatoes, halved
1 teaspoon Sicilian sea salt, fine
½ teaspoon freshly ground black pepper
1 cup Parmigiano Reggiano, grated
1 tablespoon dried thyme
¼ cup extra virgin olive oil
Lisa’s Roasted Cherry Tomatoes Directions:
Preheat the oven to 350 degrees.
Line a jelly-roll pan with parchment paper or a silpat. Arrange the tomatoes on the pan and season with salt and pepper. Sprinkle the Parmigiano Reggiano and thyme over the tomato mixture and drizzle with the olive oil.
Roast for 12 minutes. Serve.